Sunday, November 18, 2007

Last Thursday morning (my busiest day of the week!) I got a call reminding me of the Relief Society potluck tonight. "Bring a dish and bring the recipe", I was told. Yikes! I forgot. I didn't plan this. And every minute was scheduled today: Family History shift..tutoring at 2 different locations..etc. There was no time to shop. While driving I thought of a plan: I have all the ingredients for frittata! And while I was home for 20 minutes in mid afternoon, gathering my tutoring materials, I put some rice on to cook. After it was simmering for 12 minutes, I turned off the heat, knowing the residual heat will continue to cook the rice to perfect while i am gone. The event was at 6:30pm. I had to leave extra early to pick up a friend. I was due to be home from tutoring by quarter to 6.

I am happy to report we arrived in time (I left the lid on the frittata and wrapped it all in a thick bath towel for transporting to church, where I served it straight out of the skilliet) and the frittata was delicious.There are many many different ways to make frittata. This is my way. You can add anything you want to it. I like how it cooks itself while you go about other business at hand. I do not do the traditional "flipping' that the authentic Italian recipes call for.

In large bowl, beat the eggs unitl frothy. Add the rice, green chilis, and 1 cup of the grated cheese. Mix well.Heat the oil and butter in 10" skillet (I use cast iron.)Saute diced onion unitl cooked. Remove onion with slotted spoon and mix into the eggs mixture.

Pour egg mixture into hot skillet. Sprinkle the other 1 cup cheese on top. Reduce heat to low. Sprinkle with chili powder blend. Put lid on. Cook this way, undisturbed,for 20 minutes...or until set.Serve at the table in the skillet. Cut in pie shaped wedges.Good with a side salad.